Tuesday, July 3, 2012

Recipe: Chicken, Ham and Pea Risotto

This is by no means a traditional risotto recipe but it's certainly a tasty one. It's good recipe for using up cold cuts,such as after Christmas, for example. I've just come back from Yorkshire and, like normal, my boyfriend's mum sent us packing with a joint of beef, and a load of roast chicken and ham. I know that in normal risotto recipes you are supposed to add the stock gradually, but since my boyfriend doesn't like his risottos al dente, I just chuck it all in at the same time. It's a less authentic way of doing it but also less fussy I suppose.

Chicken, Ham and Pea Risotto (serves 2)

1 tbsp olive oil
Knob of butter
1 red onion, finely chopped
1 garlic clove, finely chopped
150g risotto rice
600-700ml vegetable or chicken stock
1 bay leaf
100g cooked (leftover roast if possible) chicken
50g diced ham
100g frozen peas
1 rounded tsp Philadelphia
Salt and pepper to taste
Parmesan shavings for garnish

1. Fry the onion and garlic in the butter and olive oil for 6 minutes. Add the rice, stir in, and then add the stock and bay leaf and cook for 5 minutes on a medium heat, stirring often.
2. Add the chicken and ham, and cook for a further 5 minutes. Add the peas and Philadelphia, and cook for 2-5 minutes, or until all of the stock has been absorbed and the rice is cooked. Season to taste and serve with parmesan shavings!

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